Pulled Pork Hand Pies

Use your leftover pulled pork to make these hand pies filled with delicious Mexican flavors that are so fun to eat!

We always have leftovers when I slow cook a pork shoulder. They are usually around six to eight pounds of meat, which is a lot for one sitting. We always start with barbecued pulled pork sandwiches and then I have to get creative and do something else with it. So here we are with these hand pies!

These were so quick to throw together especially since I already had the meat made. Throw everything into a bowl together and wrap it in a crescent roll and bake. That’s it! These would be the perfect weeknight meal. Another great option would be to make these and then throw them in the freezer for a really quick meal later on. Would be great in your children’s lunch boxes too!

You could add all kind of vegetables from your garden to take these to the next level. Tomatoes would be great, bell peppers, jalapenos, for sure use your corn on the cob, and cilantro would all be great additions. Customize them to what you have on hand.

We like to dip these in salsa, sour cream, ranch, and or cheese dip. Salsa and ranch mixed together is a great dipping sauce as well. Ranch is pretty strong so definitely use a lot more salsa to ranch ratio.

Ingredients

• Crescent Rolls
• Pulled Pork
• Monterey Jack Cheese
• Corn
• Black Beans
• Green Chilis

Instructions

• Preheat oven to 375 degrees.
• In a large mixing bowl, add your pulled pork.

• Add the green chilis.

• Add the corn.

• Add the black beans.

• Add the Monterey jack cheese.

• Stir everything together. Roll out the crescent dough. Cut along the perforated lines. Add a few tablespoons of the mixture to the middle of the unrolled crescent dough.

• Fold over all the sides of the crescent dough so filling is sealed inside the dough and makes a dough ball.

• Fill all your sections of crescent dough with the mixture and place them on a baking sheet. Bake for 12 minutes.

• Let rest for 10 minutes. Caution contents will be hot.